Strawberries and Cream Cupcakes

Serves: 6 Prep: 5_mins Cook: 20_mins


These quintessential British cupcakes are perfect for a summers day.  Made with our organic coconut oil & coconut flour, these cupcakes are deliciously light and sweet.


¼ cup Biona Organic coconut flour

⅛ teaspoon celtic sea salt

⅛ teaspoon baking soda

3 large eggs

¼ cup vegan baking spread 

2 tablespoons honey

1 tablespoon vanilla extract

For the frosting:

1 can full fat coconut milk

½ tsp vanilla extract

Biona Organic Agave Syrup to sweeten (to taste)

1 cup Riverford Organic Fresh strawberries, chopped in halves.



For the cupcakes:

  1. In a food processor, combine coconut flour, salt, and baking soda
  2. Pulse in eggs, shortening, honey, and vanilla
  3. Line a cupcake pan with 6 paper liners and divide batter between each
  4. Bake at 350° for 20-24 minutes
  5. Cool for 1 hour
  6. Top with Coconut Cream Frosting and Strawberries

For the frosting:

  1. Place can of coconut milk in the fridge over night so that the cream will rise to the surface and separate from the water.
  2. Remove the coconut milk from the fridge and turn the can upside down. Using a can opener, open the can of coconut milk from the bottom and discard the water that separated from the cream.
  3. Scoop the thick cream into a small mixing bowl. Add the vanilla extract, agave syrup and whip the cream with a hand mixer until light and fluffy, adding natural food colouring if desired.
  4. Use immediately to pipe onto cooled cupcakes, or place in the fridge until use.
  5. Top with Riverford Organic Strawberries.

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